Tuesday, September 29, 2015

This roasted butternut squash soup is probably my favorite
fall soup of all time, which is why I’m so shocked we haven’t posted a video
for it before. It’s cheap, easy, nutritious, and absolutely delicious; and should
probably go into the once-a-week rotation for a few months at least.

As I mention in the video, there’s really no great reason to
simmer this for an hour like I did, but I think it does help harmonize the
flavors, not to mention humidify your home. A cold, rainy day just looks better
through steamed-up windows.

If you’re feeling like something a bit more substantial, try
this topped with a handful of crispy bacon. Of course, I wouldn’t say no to
some diced ham either. Add a hard roll, and you can’t get a better autumn meal.
I hope you give this a try soon. Enjoy!

Ingredients for 6 portions:

For the sage brown butter:

3 tablespoons unsalted butter

6-8 large sage leaves (or a lot of tiny leaves like I used
in the video)

Just a tip. If you wanna impress your friends make some extra sage butter for people to add themselves on top of their soup for some heterogeneous flavour kicks. Just had green pea soup with mint flavoured olive oil on top following the same principle and it was very exciting.

Wonderful but some flavor was left out.Take "guts" the seeds and fibers you scraped out and saute them in a little butter then add water and simmer for awhile. Strain and use that broth as the "water".

I made this last night and it was truly restaurant quality soup. The flavors were deep and complex. I was worried about the brown butter part but I did it. But because I didn't have an emersion blender, putting it into a conventional blender took some skill. I think you should show this step to folks who don't know how to safely blend hot soup. Otherwise it was a really delicious recipe.

Awesome soup Chef! Quick question. I have been thinking about buying a new immersion blender (my current one is not really getting things to the consistency that I am looking for). Do you have any recommendations? Thanks!

Hello Chef John! I am a long time follower and lover of your videos and recipes. I am anxious to make your butternut squash soup, however, I have a dilemma- I cook dinner for a kosher family and was hoping to pair this soup with a roasted chicken. Since kosher rules are inherently against combining dairy and meat, would it be possible to substitute the butter in this soup for a margarine (or coconut oil)? I am well aware of the goodness butter imparts but was hoping to hear your opinion. Thank you! And as always...

OMG - the is an awesome soup! My family LOVED it and I will be making it again soon since we only had a small amount of leftovers and everyone is fighting over them. Once again Chef John delivers a terrific recipe. This is my go-to site when looking for an awesome recipe to try. Thanks again Chef John!

My wife has been on a liquid diet(post surgery) for a month. We made this together today because tomorrow is the first day for soft foods. Celebrating the next stage. This soup is balanced, delicious, and is our lunch tomorrow The bit of vinegar takes it to a higher plane. I will make this again. Very good. Watch the oven because the vegies were done before the squash.(too fine a chop?) Excellent!! I am looking forward to trying something new.

Another "Hit out of the ballpark"! Now that the cold weather is upon us in the midwest, I'm tending to prepare more soups for dinner and this was a real hit with the family. I only doubled up the recipe to feed six, but it was the best I've ever done. Thank You so much for your recipes (and videos), they have helped me become a better provider for my family!

I just tried out this recipe and it turned out great. I am happy to see that more people are using butternut squash in their daily meals, it really is one of my favorite vegetables. I love using seasonal ingredients and now that it is almost winter this soup is what I turn to most of the time. Thank you for posting this yummy recipe!

Greetings Chef! I'll has ya' done knows dat' I done made me my first butternut squash soup and it was awesome! It was so good that it even made my finicky lady-friend's toes curl up tight on multiple occasions it was dat' darned good. Thanks! You're da' best! And my lady-friend thanks you as well!

Just made this soup, the first of your recipes that I've tried, and this is excellent! I will be trying your other recipes in the future. I added some green onions to the roasting. They got pretty dark, but after straining, it was just fine. Great recipe, Chef!

Debbie, Chef John doesn't post the nutritional values for his recipes. I did plug this into myfitness pal though since I would like to make it again sometime soon. Not including the creme fresh but doubling olive oil listed (looks like more than 1 tbsp in the video), it breaks down to this per serving:

Another delicous recipe, I made this a tonight for dinner. Impressed the hubby as usual. Served with naan bread hummus pizzas with roasted veggies on top. Went fancy on soup and simple on entre. Your recipes are the best, I know I can follow them to a T and they will turn out amaizing.